Description
These Best Key Lime Pie Bars feature a tangy and creamy key lime filling on a buttery graham cracker crust, topped with a luscious whipped cream topping. Perfectly balanced in sweetness and citrus zest, these bars are a refreshing dessert ideal for any occasion.
Ingredients
Scale
Crust
- 230g graham crackers (~16 full sheets)
- 1/2 cup melted butter (113g)
Filling
- 2 cans sweetened condensed milk (28oz total)
- 3/4 cup key lime juice (180g)
- 1 tbsp key lime zest (2–3 limes)
- 2 tsp vanilla extract
- 2/3 cup sour cream or yogurt (160g)
- 2 egg yolks
Topping
- 1 1/2 cups heavy cream, chilled (360g)
- 2 tbsp granulated sugar
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (conventional). Line a 9×9-inch square baking pan with two sheets of parchment paper placed perpendicularly, extending over the sides to facilitate easy removal of the bars once set.
- Make the Crust: Grind the graham crackers into fine crumbs using a food processor. Mix the crumbs thoroughly with the melted butter until well combined.
- Press and Bake Crust: Transfer the crumb mixture into the prepared pan and press down firmly and evenly using the back of a spoon or a measuring cup to form a solid crust layer. Bake for about 8-10 minutes.
- Adjust Oven Temperature: After baking the crust, reduce the oven temperature to 325°F.
- Prepare Key Limes: While the crust is baking, zest and juice 2-3 key limes to yield approximately 3/4 cup of juice and 1 tablespoon of zest.
- Mix Filling Ingredients: In a mixing bowl, whisk together the key lime zest, key lime juice, sweetened condensed milk, vanilla extract, and sour cream or yogurt until smooth and combined. It is recommended to start by adding half the lime juice and 1 1/2 cans of condensed milk, taste, and adjust accordingly.
- Add Egg Yolks: Whisk in the egg yolks until fully incorporated into the filling mixture.
- Pour Filling over Crust: Transfer the filling to the baked crust in the pan. Gently shake and tap the pan on the counter to release any air bubbles in the filling.
- Bake Filling: Bake the bars at 325°F for 17-18 minutes, or until the filling is set around the edges but still slightly wiggly in the center. It will fully set as it chills.
- Chill Bars: Refrigerate the bars for at least 4 hours, preferably overnight, to allow the filling to fully set.
- Prepare Whipped Cream Topping: Using a hand whisk or mixer, whip the chilled heavy cream with the granulated sugar until stiff peaks form. Avoid overmixing to prevent it from turning buttery.
- Top Bars: Spread the whipped cream evenly over the chilled key lime filling inside the pan.
- Remove Bars from Pan: Carefully lift the bars out by holding the parchment paper edges and transfer to a serving board.
- Slice and Serve: Use a sharp knife to cut the bars into squares. Serve chilled and enjoy your fresh, zesty key lime pie bars!
Notes
- Use fresh key limes for the most authentic flavor; bottled lime juice will alter the taste.
- You can substitute sour cream with plain yogurt if desired.
- Make sure the heavy cream is well chilled before whipping for best results.
- Allowing the bars to chill overnight improves texture and flavor melding.
- Use parchment paper edges to neatly lift the entire block for easier slicing.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: key lime pie bars, key lime dessert, graham cracker crust, creamy key lime filling, whipped cream topping, easy key lime recipe, tangy lime bars
